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| RECIPE FOR JAMBALAYA #2 |
Title: Jambalaya #2 Category: Cajun Serves: 6
Ingredients:
| 0.25 | c | Butter | | 1.00 | c | Chopped onion | | 2.00 | | Cloves garlic, crushed | | 28.00 | oz | Can tomatoes | | 1.50 | c | Long grain rice | | 1.00 | ts | Basil | | 1.00 | ts | Salt | | 0.50 | ts | Pepper | | 0.25 | ts | Cayenne | | 1.00 | tb | Soup mix | | 0.50 | c | Chopped green pepper | | 0.50 | c | Sliced celery | | 0.25 | c | Parsley, dried | | 1.00 | lb | Shrimp uncooked | | 3.00 | | Chicken breasts cook cube | | 6.00 | | Sliced mushrooms |
Instructions: Heat butter in tight, fully covered saucepan.
Add onion and garlic, cook over low heat for 5 minutes.
Add tomatoes and juice and bring to a boil.
Sprinkle rice on top of tomatoes.
Add salt, pepper cayenne and soup mix.
Cook for 15 minutes.
Then add green pepper, celery, parsley and basil.
If necessary, add a little water or tomatoe juice and cook for another 5 minutes.
Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms.
Cover tightly.
Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone.
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